Today is mum's birthday, today she turns 60. It's funny to see your parents grow older, to see them at a age that you would have known your grandparents to be. To me, my mother has remain the same person that I first grew to know as that baby in her arms, yet I am now almost as old as she was when she had me. I have grown, become independent, and turned into a adult (whatever that means), and she has been there the whole time to nurture and support me.
Its hard to fathom that I have known my mother for nearly half her life.
So to you mum, Happy birthday. I love you to the moon and back
|P.S I can't take the credit of being this cute baby, she is my sister.|
And now for some cake.....
When we were kids and wanted to bake, we always made wacky cake. And I mean always. I can recall how the cookbook used to just flop open to that recipe - a combination of us breaking the books spin and the amount of cocoa and cake batter plastered to the very special pages of that recipe.
Wacky cake, otherwise know as crazy cake, is that war time/depression time cake, which out of sheer necessity, is conveniently vegan - no milk, no eggs, no butter - wacky, right!?
The reason we would always make this cake as kids was, 1) you don't need a lot of ingredients in the house to make it, 2) it's chocolate...what more can I say, 3) it is sooo easy that a child could make it - one bowl and your done. No whipping, no beating, no creaming, no nothing. Just a little stirring and a little waiting and voilà! Cake!
So when it came time to make my mum a cake I wanted to bake something not-to-fancy and somewhat healthy. I decided to make the wacky cake because it is totally stress free. I also decided to make it a bit healthier by sweetening it without any refined sugar, using maple syrup instead, and opting for sifted spelt flour over white or conventional wheat.
I baked this cake in a spring form pan and then filled it once it was cooled. If you are wanting more of a everyday cake (for bake sales, family dessert, or just a Friday night treat), you can simply bake the cake in a 8 by 8 square pan, letting it cool in the pan, then ice it with the chocolate fudge filling - skipping the vanilla coconut cream altogether.
For a fancier layer cake, you can bake it in an 8" spring form pan, fill it with chocolate fudge filling and ice it with the vanilla coconut cream.
Chocolate Cake Base
Recipe: Print it Here
Dry: 1 ½ Cups light spelt flour
4 tablespoon cocoa powder
½ teaspoon Sea salt
1 teaspoon Baking soda
2 teaspoon Baking powder
Wet: ¾ Cup of maple syrup
2 teaspoon vanilla
1 tsp Apple cider vinegar
6 Tbsp. coconut oil, melted
¾ Cup water
Pre heat the oven to 180 C or 350 F. Grease and flour a 8" spring form pan and set aside.
Combine dry ingredient together on a bowl. I find it helpful to sift in the cocoa, baking powder, and baking soda so that there are no lumps. Mix the dry ingredients until combined. Add wet ingredients to the dry ingredients and mix until combined. Pour mixture into prepaid pan and bake for 25-35 minutes or until the top of the cake springs back when lightly touched. Let the cake cool in the pan.
Chocolate Fudge Filling
Adapted from the Rawtarian
1 Cup dates, soaked for 30 min
¼ Cup cocoa powder
1 tablespoon Coconut oil
4- 6 tablespoon Reserved soaking water from dates
1 teaspoon Vanilla
Pinch of Sea salt
Soak dates in hot water for 30 minutes. After they have become soft, drain the dates but keep the soaking water. Combine the dates, cocoa powder, coconut oil, salt, and 4 tablespoon of the soaking liquid in a blender. Puree until the mixture is silky smooth, this may take some time. Add more soaking liquid as needed to achieved a spreadable filling. I used about 6 tablespoon but you may need more of less. I wouldn't recommend using more than 8 tablespoon as that might make the filling too runny.
Vanilla Coconut Cream
1 Can Organic full fat coconut milk
1 teaspoon Vanilla extract, Vanilla powder, or Vanilla bean (scraped)
1 tablespoon Maple syrup.
Place the can of coconut milk in the refrigerator for several hours to chill (to not put it in the freezer, I made is mistake once and it wasn't pretty). Once the coconut milk has chilled, spoon the creamy white coconut cream from the top, leaving the milky water stuff behind (keep the water for smoothies, baking, or soup/curry). Beat the coconut cream with an electric beater until soft peaks form. Add the vanilla and maple syrup and continue to whip. Once it has reached whipped cream like consistency, place in the refrigerator until ready to use.
* When choosing your coconut milk take a moment to read the labels. Some brands are full of weird thickeners, gums, and carrageenan. Other brands contain water and coconut flavour! Not even real coconut! If you can, try to buy one that just contains coconut milk, or coconut milk and water.
Once the cake has cooled, slice it horizontally and ice the bottom half with the Chocolate Fudge Filling. Top the bottom half with the other portion of cake and ice the top with the Vanilla Coconut Cream. Decorate with chocolate shavings or whatever you desire. I used some vegan chocolate wafers I picked up from my favourite health food store. Store the cake in the refrigerator until ready to use.